How to cook a beef bottom round roast ???

[jjjonz]

My sweet wife was in Sams Club the other day and seen the prettiest piece of red meat. She was thinking of me and thought it would be good for smoking. Honestly in my 72 years I have never cooked a bottom round roast. I know I can crock pot it, but wanted to something like cut into steaks or slow smoking and slicing. I thought it would still be pretty tough unless I pulled it and didn't really want to pull it. Please help !!!!

[TMB]

My sweet wife was in Sams Club the other day and seen the prettiest piece of red meat. She was thinking of me and thought it would be good for smoking. Honestly in my 72 years I have never cooked a bottom round roast. I know I can crock pot it, but wanted to something like cut into steaks or slow smoking and slicing. I thought it would still be pretty tough unless I pulled it and didn't really want to pull it. Please help !!!!

What if you cut it up for burnt ends.  Smoke it then simmer is a sauce for 1/2 hr or so

   

[Big Dawg]

What a great wife ! ! !

I would probably smoke it to about 135º-140º, then wrap it with some liquid, then put it back on to about 150º.  Take it off and rest it for at least an hour.

If slice it thin, across the grain, it makes a great sandwich.





BD

[teesquare]

I would put it on a bed of onion slices about 1/2" thick - then mix some chicken broth and beer of your choice. SPG ( salt, pepper, garlic) and/ or any other flavor enhancements you want. Cover onions and the bottom of the roast with the liquid mix. Smoke low and slow for a couple of hours, and replenish liquid as needed.

Then - cover with foil, and turn heat to 300-350F until you reach the desired temp. I would push it to 185-195F IT for really tender.....

[sliding_billy]

Low and slow (around 250) with an aggressive SPOG rub to medium rare.  Once it has cooled down and the juices reconstituted, overnight in the fridge.  Thin sliced against the grain for homemade lunch meat.  As luck would have it, I just did one.

http://www.letstalkbbq.com/index.php?topic=14471.msg194907#msg194907

[smokeasaurus]

I would cook it like London Broil.   Jaccard it, season it, Jaccard it again. Grill it on high heat and pull it at 130 internal............

[Old Dave]

I would season it with only garlic salt and fresh cracked black pepper and cook it at about 300 degrees to an internal of about 130 degrees. Take it off the grill and foil it for about 30-40 minutes to let the juices redistribute in the meat.



Might look like this.

Next step would be to slice it very thin for your use.





Then treat yourself to some wonderful roast beef.

Dave